Tuesday, March 20, 2012

Chicken Stir Fry

I had to pick a new winner for my EB Mine Brunch giveaway! Carol, today's you're lucky day, please email me by Friday with your contact info and I'll get goodies sent your way :)

While I don't make a lot of stir fries, I've learned that it's best to be prepared. Have everything chopped before you start because things move fast! Mise en place, as they say. Once everything is chopped, the meal comes together quickly, making it perfect for a weeknight dinner (especially if you do the chopping ahead of time!).

Prepare all your vegetables and measure out the fish sauce and soy sauce (together is fine). If you don't want to dirty a lot of dishes, try using a large bowl and working backwards. Cut up those that will be added last (scallions, cilantro and basil here) and add them into the bowl. Separate them from veggies that need a little more time to cook (mushrooms) with a layer of saran wrap and continue on. That way they'll be ready to go when you need them!

Preheat a large wok or skillet over high heat.

Add the vegetable oil and sesame oil and once heated, add garlic and cook for a few seconds until golden. Add the peppers (chiles and bell) and chicken, and stir-fry until almost cooked through. Add the mushrooms and stir.

Once the chicken is cooked, add the rice, fish sauce, soy sauce and brown sugar. Break up the rice and continue to cook until the rice is heated through.

Add the scallions,and herbs and turn off the heat. Mix well and serve!